Grease the muffin tin and refrigerate. Mix the flour with cornstarch, almonds, and baking powder. Whisk together the egg, 100 grams (approximately 4 tablespoons) sugar, butter, sour cream, and buttermilk. Stir everything together until the mixture is moistened. Divide the dough among the muffin tin wells and bake in the oven at 180°C (approximately 350°F) for 20 minutes. Cool for 5 minutes, then remove from the muffin tins and finish cooling on a wire rack.

2

Mix the quark with remaining sugar and orange peel. Soak the gelatin in cold water, drain and dissolve in the warm wine. Stir the gelatin into the quark. Whip the cream until stiff and fold into the mixture. Cover and refrigerate for 2 hours. Cut the muffins in half crosswise, spread a layer of the cream in the center and put back together. Place the remaining cream in a pastry bag and decorate the muffins. Garnish with sliced almonds.